Go Back
+ servings
Black Bean & Quinoa Veggie Burgers
Print Recipe
4.8 from 49 votes

Black Bean & Quinoa Veggie Burgers

These flavorful plant-based burgers are packed with plenty of protein and fiber to keep you feeling full and satisfied.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Burger, Main Course
Cuisine: Southwest
Servings: 8
Calories: 237kcal

Ingredients

Patties:

  • ½ cup quinoa
  • 1 teaspoon olive oil
  • 1 small red onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cans black beans (15.5 oz each), drained and rinsed
  • 2 tablespoons tomato paste
  • 1 large egg or flax egg*
  • cup cooked corn
  • ¼ cup chopped cilantro
  • 1 tablespoon minced chipotles in adobo
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 cup rolled oats, ground into crumbs

Cilantro Yogurt Sauce:

  • 1 cup reduced fat or nonfat Greek yogurt
  • 2 teaspoons minced chipotles in adobo + 1 teaspoon adobo sauce from the can
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lime juice
  • 1 teaspoon honey

Other:

  • 8 multigrain hamburger rolls lightly toasted
  • Avocado slices, tomatoes and cilantro leaves for topping (optional)

Instructions

  • Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.
  • Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Sauté until onions are softened, 5-6 minutes. Place the mixture in a large bowl. Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.
  • Stir in the remaining beans along with the tomato paste, egg, corn, cilantro, chipotles, cumin and salt. Stir in the cooked quinoa and ground oats until evenly distributed.
  • Form the mixture into 8 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for a few hours or overnight.
  • To make the yogurt sauce, puree the yogurt, chipotles, adobo sauce, cilantro, lime juice, and honey together in a mini food processor until smooth.
  • When ready to eat, preheat the oven to 400°F. Spray a baking sheet with olive oil spray and place the patties on the sheet. Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes. Alternatively, you can pan fry the patties in a skillet with a little olive oil. Serve the patties on the buns with the cilantro yogurt sauce and toppings of your choice.

Notes

Nutritional information is for the patties plus sauce.  
* To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a bowl. Let sit for 5 minutes to thicken. Use in recipe in place of 1 egg.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 13g | Fat: 3g | Cholesterol: 22mg | Sodium: 817mg | Potassium: 535mg | Fiber: 10g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 6.8mg | Calcium: 91mg | Iron: 3.4mg